When attempting to adapt a Neapolitan style dough using 00 flour to a typical home oven setting, it is common to do a few things: add some sugar or oil to the dough, or maybe even both. When I first looked at the recipe, I saw the sugar but not the oil. But, later, in reading the instructions, which are a little vague on the oil, it appears that some oil is either worked into the dough balls or possibly used to coat the dough balls.

In my experience, there are a couple of other things that seem to help in a home setting. One is not to go overboard with the hydration and the other is to use more dough for the desired size of the pizza, that is, use a larger thickness factor. In the case of the referenced recipe, the thickness factor is 7.5/(3.14159 x 4.5 x 4.5)= 0.11789. That value is considerably greater than for a typical Neapolitan style pizza but may be the better value for a home oven setting.

The reality is that you can't make anything that resembles an authentic Neapolitan pizza in a standard unmodified home oven. You might be able to make a fairly decent Nearlypolitan pizza with some effort but is that is likely to be the closest that one will come to an authentic Neapolitan pizza in a home oven.

I like to add Mike's Hot Honey to the Sorrentina combo....and sometimes pull the pie with about 30 seconds to go and put a dusting of crushed, smoked almonds on the pie and finish in the oven, with MHH added post bake.

John's preserved Meyer Lemon pie he did a few weeks back is something I really want to do as well! -K

Yes, lemons have become one of my favorite toppings too. They add such brightness and intensity to neapolitan pizza, I find myself using them more and more lately. Should have a ton of Meyers ripe in a month or two, can't wait!